Sweet Jerk Roasted Carrots and Chickpeas with Honey Yogurt
Roasted carrots and crispy chickpeas over a honey yogurt, a side dish or light vegetarian meal ready in 40 minutes. Carlos' Sweet Jerk caramelizes on the carrots, and its smoked paprika and allspice make the chickpeas worth picking at straight off the pan.
Ingredients
- 1½ lb Carrots
- 1 can (19 oz) Chickpeas, rinsed and drained
- 2 tbsp Olive oil
- ¾ cup Plain Greek yogurt
- 1 tbsp Honey
- Small handful of parsley or mint
- Salt
- 5 scoops Carlos' Sweet Jerk FLAVRBOMBS™
You will need
- Large sheet pan
- Small bowl
- Knife
- Cutting board
Method
Prepare the ingredients
- Preheat the oven to 425°F (220°C).
- Peel the carrots and halve them lengthwise (quarter any thick ones). Pat the chickpeas dry with paper towel.
Season
- Toss the carrots and chickpeas with the olive oil, a pinch of salt and 4 scoops of Sweet Jerk.
Roast
- Spread out on the sheet pan with space between the carrots and roast for 25 to 30 minutes, shaking the pan once, until the carrots are tender and caramelized and the chickpeas are crisp.
Plate and enjoy
- Stir the honey and 1 scoop of Sweet Jerk into the yogurt with a pinch of salt.
- Spread the yogurt on a plate, pile the carrots and chickpeas on top and scatter the herbs over.
- Allergen note: Carlos' Sweet Jerk FLAVRBOMBS™ contains mustard.
Carlos' Sweet Jerk is in the Global Explorer 6-pack.
Shop the bundle: Global Explorer 6-pack
